Ingredients:
1 package (16 oz) cheese or spinach-filled ravioli
1 tbsp olive oil
2 cloves garlic, minced
1 cup fresh spinach leaves
1/2 cup marinated artichoke hearts, chopped
1/4 cup sun-dried tomatoes, sliced
2 tbsp capers, rinsed
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves, for garnish
Instructions:
Cook ravioli according to package instructions; drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté garlic for 1 minute.
Add spinach and cook until wilted. Stir in artichoke hearts, sun-dried tomatoes, and capers; cook for 2 minutes.
Reduce heat and pour in heavy cream. Simmer for 3 minutes, then add Parmesan cheese; stir until melted.
Toss cooked ravioli with the sauce. Season with salt and pepper.
